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1
For four servings, measure out the capers (the larger capers are softer and absorb too much of the vinegar in the jar).
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2
Bring a small pot of unsalted water to a boil.
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3
When it boils, drop the steaks in and let the water come back to a boil.
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4
This will take 3 or 4 minutes.
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5
When the water starts boiling, turn off the heat, and let the fish steep in the hot water for 2 to 3 minutes, until it is barely cooked, just enough so that you can see the flakes.
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6
Meanwhile, prepare the butter.
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7
Melt the butter in a skillet, and cook until the butter foams and begins to brown.
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8
The foam will disappear, and the butter will begin to darken slightly to a darker brown.
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9
It is ready.
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10
Drain your fish steaks on paper towels to absorb excess water, and arrange one on each of four warmed dinner plates.
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11
Sprinkle the capers on and around the fish, and pour the very hot brown butter on the fish.
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12
Pour the red wine vinegar into the hot skillet, and shake it around.
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13
Most of it will evaporate, but pour the remainder on the fish.
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14
Sprinkle on some freshly ground pepper, a little coarse sea salt, and some shredded basil, and serve right away.
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15
This favorite way of serving cod also works well with other fish, from salmon to trout.
